Subject wise Global Events

Characterisation of Mango Kernel Fat and Preparation of Trans-Free Margarine for Use in Muffins

Six different samples of mangoes were found to contain 13.0-15.3% seeds and 41.1-66.7% kernels. The seed kernels contained 9.6-10.6% fat with slip melting point ranging from 24°C-30°C. Gas chromatographic analysis showed that the major fatty acids were stearic acid (31.3-41.3%), oleic acid (38.7- 42.3%) and palmitic acid (8.3- 11.3%).